Silky Pumpkin Pie
(with bonus Tofu Whipped Creme recipe)


1 package (12 oz.) SILKEN extra-firm tofu (do not use low-fat)
1/4 cup sugar or sucanat or 1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon of pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon of barley malt or molasses
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2 tablespoons cornstarch to firm up the pie filling
1 can (16 ounces) pureed pumpkin
1 9-inch unbaked vegan pie shell or graham cracker crumb crust
Non-dairy topping (optional) or Tofu Whipped Topping recipe below


  1. Preheat oven to 425 F. Cover pie crust edge with foil to keep from burning during baking, if you like.
  2. Blend thoroughly the tofu, spices, salt, sugar, and cornstarch in blender.
  3. Add pumpkin and blend until solid pumpkin color. Check for desired sweetness and add more sweetner. Do not over-blend.
  4. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve.


1/2 pound of firm tofu
1/2 pound of silken tofu
1/4 cup of maple syrup
1 tablespoon of pure vanilla extract
1 to 2 tablespoons of water
A few grains of sea salt

In a food processor or blender, combine all ingredients until smooth. Add water if necessary to achieve a whipped cream consistency. Refrigerate until needed

Better Life Broadcasting Network •